Instructions

Begin by preparing your flax egg. Mix together the ground flaxseed and water in a small bowl and set aside for 10 minutes. The flax egg will resemble the texture of an egg and help the cookies bind together.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, spices, salt, and baking soda. Set aside.

Using a hand or electric mixer with the whisk attachment, whisk the coconut oil and brown sugar until fluffy (1-2 minutes). Add in the flax egg, vanilla, and molasses and mix to combine.

Add your dry ingredients into the wet and mix with a wooden spoon or spatula until a thick dough forms.

Use your hands to roll tablespoon-size balls of cookie dough. Place on baking sheets 2 inches apart. Bake for 10-12 minutes, until edges are firm.

After they’re done baking, place the cookies on a cooling rack.

Using a sifter, lightly dust confectioner’s sugar over top the cookies. This can get messy, so place paper towels or parchment paper underneath the cooling wrack prior to sifting.